Ingredients: Serves 4

 

400g new potatoes

125g smoked diced bacon

2 sticks celery

6 sprigs chervil

4 tablespoons olive oil

1 tablespoon sherry vinegar

1 tablespoon maple syrup

Salt and pepper

 

Wash the potatoes but do not remove the skins. Immerse them in cold salted water and bring to the boil in a small saucepan until tender, making sure that they do not split open (check that they are cooked by inserting a sharp knife into the centre of the potato. It should pierce the potato flesh easily.) When they are cooked, drain them and leave them to cool. Cut into 3mm (approx) slices.

 

Wash the celery sticks, removing any particularly tough threads and cut into thin slices about 2 mm thick.

 

In a non-stick frying pan, sauté the diced bacon for a few minutes then set aside on a plate.
Wash, dry and chop the sprigs of chervil.

 

Combine the vinaigrette dressing ingredients: olive oil, vinegar and maple syrup, not forgetting to add salt and pepper.

 

In a bowl carefully mix the potatoes with the celery, bacon and chervil.

Add the dressing.

 

Chef’s tip: In winter you can easily make this dish with firm-fleshed potatoes such as Charlotte potatoes. Your greengrocer will be able to advise you.

This dish is just as good cold as it is warm. If you have any leftovers, why not take them to the office for lunch the next day in the Lunch & Go Curver box?